Easy dinner recipe: Ambarsariya Maach

Enjoy this recipe with river fish from Chef Mayank Chopra of the Indian school of Hospitality, Gurugram

Ingredients

1 kg river fish fillet, skinned and diced

3 tbsp vinegar

Salt, to taste

Mustard oil to sear

80 g ginger-garlic paste

1 tsp roasted ajwain, crushed

¼ tsp red chilli powder

¼ tsp turmeric powder

¼ tsp pepper powder

1 tsp deghi mirch

2 tbsp besan

Lemon juice, to sprinkle

¼ tbsp amchoor powder, to garnish

Lemon wedges, to garnish

Coriander sprigs, to garnish

Method

Clean, wash and pat dry the fish on kitchen paper towel.

Mix together the salt and vinegar in a bowl. Add the diced fish and set aside for 15 minutes to marinate. Once done, pat the fish dry on paper towel to remove any extra moisture.

Meanwhile, heat the mustard oil in a kadai on a medium-high flame to remove the raw flavour. Set aside to cool.

Mix together the ginger-garlic paste, ajwain, red chilli, turmeric and pepper powders, deghi mirch, besan and a little water. Ensure there are no lumps.

Coat the fish with this marinade, and arrange on a flat tray. Set aside for 15 minutes.

Heat a non-stick frying pan on a medium-high flame. Once hot, drizzle the cold smoked mustard oil. Add the marinated fish pieces to the pan, one by one in a clockwise manner, and sear on one side for two minutes. Using a fish slice, flip over and cook the other side until done.

Remove and drain on kitchen paper towel.

Sprinkle with amchoor powder and lemon juice, and serve hot with lemon wedges and coriander sprigs.